Rice is a perfect plant

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Ryža - Dokonalá obilina

If you don't like rice, you may not have eaten it properly or you may have used the wrong type when cooking a particular meal.

The most valuable component of tiny grains are complex carbohydrates, from which up to 85 percent of energy comes. At the same time, rice has a low glycemic index (GI), which means that it does not disturb blood sugar levels. Naturally, it is exactly half on a scale of 0 to 100, white has a GI of 64. In addition, rice is rich in B vitamins and minerals and trace elements, especially phosphorus, potassium and iron.

It contains more high-quality plant proteins than wheat and does not contain gluten or fat, so you can eat it for celiac disease and cholesterol problems. Paddy rice has more nutrients than husked and milled rice and is high in fiber and antioxidants, which protect against colon, breast and prostate cancer.

WHICH IS WHAT?

Before you go shopping, you should know which rice is suitable for what. According to the shape of the grain, it is divided into ROUND GRAIN, SHORT GRAIN and LONG GRAIN . Round grain rice contains more starch, the grains are soft after cooking and stick together. You can make puddings, milk porridges, rice dumplings and sweet pancakes from it. Long grain rice is excellent for risotto, side dishes and individual dishes. Whether raw rice is white, yellowish or brown depends on the method of preparation. WHITE RICE is first peeled and then ground and polished. The beige color is semi-hulled rice, of which the husk is only partially sanded.

The darkest is brown rice, also called NATURAL . It is really natural, uncut and unpolished. It retains all the vitamins, minerals and fiber, but it also has one disadvantage. The peels contain phytic acid, which prevents the absorption of calcium and iron, so you should occasionally alternate it with other types. It cooks much longer than white rice and even then it is harder than you would expect.

WARNING!

PARBOILED RICE is not precooked. It is a compromise between white rice and natural and is very valuable in terms of nutrition. It is modified by a special technology in pressure vessels. As much as 80 percent of the valuable substances from the skins are pressed into granules under pressure, then the rice is ground and polished. It is yellowish when raw and whitens nicely after cooking. It absorbs more water during cooking.

RICE SPECIALTIES

Can't choose the right one? The individual types also differ according to the place of cultivation and suitability for use.

ARBORIO comes from Italy and you can make real Italian risotto from it. The round pearl beads combine to form a creamy mass after cooking, as they absorb a lot of water.

BASMATI has long grains and a distinctive nutty aroma. It is considered an exceptional quality type. It serves mainly Indian cuisine.

CARNAROLI resembles an arborio. White short grains are cooked with even larger rounds. It absorbs water well and is especially suitable for preparing risotto.

RED RICE , also called Bhutanese, has fine grains that smell pleasantly of nuts when cooked.

FORBIDDEN BLACK RICE : In the past, black rice was a privilege and could only be consumed by Chinese emperors. That's why her nickname is banned. It has a striking dark color - black to dark purple, which is responsible for a number of valuable antioxidants. By consuming it, you help protect your cells from damage by free radicals and thus you can more effectively prevent many diseases as well as dangerous cancer.

Indianske or "wild rice" is not the right rice. Long black-brown seeds belong to the American aquatic grass zizanii. They have a high content of B vitamins and are added to basmati rice. The black and white mixture looks effective in salads as well as a side dish.

JASMINE RICE resembles basmati, but sticks more. It has a yellow-brown color and a strong floral scent. You will use it especially in Chinese cuisine.

NISHIKI is used to make real sushi because it is properly sticky.

Although rice cultivation is not typical for our area, its consumption will be appreciated especially by celiacs. Rice is generally one of the least allergenic foods and is well tolerated by children and adults with digestive problems.
Since there are countless types of rice, at least be consistent in favoring natural and paddy rice. It contains part of the scales and sprouts, where all biologically valuable nutrients are stored - fiber, B vitamins, vitamin E, potassium, magnesium, unsaturated fatty acids.

HEALTH BENEFITS

Rice does not swell, so it is ideal for children, the elderly and the stomach and gallbladder diet.
Rice decoction helps with high temperatures and inflammation, alleviates diarrhea and constipation, treats digestive and intestinal problems.
Rice slightly dehydrates, rids the body of pollutants and is a good prevention of kidney stones.

You can eat rice without any worries, even if you guard your weight. One hundred grams of raw rice has an average of 365 kJ, but when cooked, it increases its volume threefold. Half the amount is enough for your satiety, for example, when you mix it into a vegetable salad.

Source: Wonderful Woman, Wikipedia.com

 
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Younas Rajpoot

Attention:



Hi ,



How are You?



Happy to know that you are buying Our Rice Products.

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